The evaluation of the quality of Betel Nut and Coffee

• Main Authors: Chao-Jung Chang, 張朝榮
• Other Authors: Horng-Liang Lay
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/82215837181981866868

碩士 === 國立屏東科技大學 === 農園生產系所 === 97 === Betel nut (Areca catechu L.), long in Taiwan planting history, is an evergreen tall tree of Arecaceae Areca. This study aimed at seeds, fresh stem and flowers of Betel nut to develop a high-performance liquid chromatography (HPLC) detection method. This study focuses on the variation of five main components and arecoline in seeds, fresh stem hearts, and flowers of Betel nut when it was cooked. The objectives of this study is to investigate a method for removing arecoline from them and to offer a most suitable cooking method. Betel nut seeds, fresh stem hearts and flowers were extracted by methanol, and then proceeded quantification analysis of arecoline with HPLC. The best storage conditions of Betel nut seeds, fresh stem hearts and flowers was PE packaging at 4oC. The results of arecoline after treating with acetate revealed that the content of arecoline was significantly reduced, and was not detected in deep-fried and stir-fried. Coffee (Coffea spp.) is an evergreen bush of Rubiaceae Coffea. It occupies the second position of commodity trades in the world and is just next to petroleum. This study mainly aimed at two compounds, chlorogenic acid and caffeine, that contain in coffee to proceeded quantitative analysis with HPLC. Then proceeded the antioxidant testing of coffee in different elevation and roasted degree. As to different continent, there are little differences in contents of caffeine among different continents. Only green coffee produced in Europe had lower content of caffeine comparatively to other continents. As to chlorogenic acid, besides Europe, content of chlorogenic acid in green coffee produced in Africa was more than in others. The higher is the roasted degree the lower is the content of total phenols and total flavonoids. The results showed that the highest DPPH scavenging ability SC50 was in 14 minutes roasted time and it means that it had worst DPPH scavenging ability in 14 minutes roasted time. The lower is the roasted degree the lower is the DPPH scavenging ability SC50 and had better DPPH scavenging ability.